{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T23:58:31Z","timestamp":1762300711032,"version":"build-2065373602"},"reference-count":53,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2024,5,20]],"date-time":"2024-05-20T00:00:00Z","timestamp":1716163200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FY 2022 Mishima Kaiun Memorial Foundation","award":["2020L0277","20K15477","T-2-4","2022-3005"],"award-info":[{"award-number":["2020L0277","20K15477","T-2-4","2022-3005"]}]},{"name":"Iijima Tojuro Memorial Foundation for the Promotion of Food Science (FY 2022 &amp; FY 2023)","award":["2020L0277","20K15477","T-2-4","2022-3005"],"award-info":[{"award-number":["2020L0277","20K15477","T-2-4","2022-3005"]}]},{"name":"Government of Japan Ministry of Education, Culture, Sports, Science and Technology (MEXT)","award":["2020L0277","20K15477","T-2-4","2022-3005"],"award-info":[{"award-number":["2020L0277","20K15477","T-2-4","2022-3005"]}]},{"name":"Japan Society for the Promotion of Science Grant-in-Aid for Early Career Scientists","award":["2020L0277","20K15477","T-2-4","2022-3005"],"award-info":[{"award-number":["2020L0277","20K15477","T-2-4","2022-3005"]}]},{"name":"Northern Advancement Centre for Science &amp; Technology of Hokkaido Japan","award":["2020L0277","20K15477","T-2-4","2022-3005"],"award-info":[{"award-number":["2020L0277","20K15477","T-2-4","2022-3005"]}]},{"name":"Japan Science Society","award":["2020L0277","20K15477","T-2-4","2022-3005"],"award-info":[{"award-number":["2020L0277","20K15477","T-2-4","2022-3005"]}]},{"name":"Kitami Institute of Technology","award":["2020L0277","20K15477","T-2-4","2022-3005"],"award-info":[{"award-number":["2020L0277","20K15477","T-2-4","2022-3005"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Life"],"abstract":"<jats:p>The moisture content of immersion vacuum-cooled sausages with modified casings containing citrus fruit extracts under different storage conditions was studied using hyperspectral imaging (HSI) associated with chemometrics. Different pre-processing combinations were applied to improve the robustness of the model. The partial least squares regression model, employing the full reflectance spectrum with pre-treatment of the standard normal variate, showed calibration coefficients of determination (Rc2) of 0.6160 and a root mean square error of calibration (RMSEC) of 2.8130%. For the first time, prediction maps developed via HSI visualized the distribution of moisture content in the immersion vacuum-cooled sausages with unique modified casings in response to fluctuating storage conditions. The prediction maps showed exact parts with high water content, which will help us to monitor and prevent mold growth. The combination of HSI with multivariate analysis not only quantifies changes in moisture content but also visually represents them in response to various casing treatments under different storage conditions, illustrating the significant potential for real-time inspection and early mold detection in sausages within the processed meat industry.<\/jats:p>","DOI":"10.3390\/life14050647","type":"journal-article","created":{"date-parts":[[2024,5,20]],"date-time":"2024-05-20T11:06:41Z","timestamp":1716203201000},"page":"647","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8372-196X","authenticated-orcid":false,"given":"Chao-Hui","family":"Feng","sequence":"first","affiliation":[{"name":"School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Japan"},{"name":"RIKEN Centre for Advanced Photonics, RIKEN, 519-1399 Aramaki-Aoba, Aoba-ku, Sendai 980-0845, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hirofumi","family":"Arai","sequence":"additional","affiliation":[{"name":"School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8230-2015","authenticated-orcid":false,"given":"Francisco J.","family":"Rodr\u00edguez-Pulido","sequence":"additional","affiliation":[{"name":"Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"885","DOI":"10.1016\/j.meatsci.2008.04.012","article-title":"Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints\u2014A finite difference model","volume":"80","author":"Drummond","year":"2008","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.jfoodeng.2010.04.002","article-title":"Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel","volume":"100","author":"Schmidt","year":"2010","journal-title":"J. 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